Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. ‘Brazil’) fruit during storage
Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. ‘Brazil’) fruit during storage
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DOI：
10.1016/j.scienta.2013.05.041
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发表时间：
2013-08
影响因子：
4.3
通讯作者：
Hua Huang;Qinqin Zhu;Zhengke Zhang;Bao Yang;X. Duan;Yue-ming Jiang
中科院分区：
文献类型：
--
作者：
Hua Huang;Qinqin Zhu;Zhengke Zhang;Bao Yang;X. Duan;Yue-ming Jiang
HighlightsOxalic acid was applied on postharvest banana fruit.It affected the changes in fruit color and browning.Oxalic acid increased the activity of anti-browning-related enzymes POD and PPO.The application of oxalic acid could keep total phenol content higher and increase reducing power.
